Black-Eyed Peas with Jalapeno and Tomatoes

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Black-Eyed Peas with Jalapeno and Tomatoes
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  • 4 - 1/2 cup ServingsServings

Ingredients

  • 1 Tbsp canola oil 15 mL
  • 1 cup diced onions 250 mL
  • 1 medium jalapeno, cut into thinly sliced rounds (with seeds) 1
  • 1 cup water 250 mL
  • 1 pkg (10 oz/300g) frozen black-eyed peas 1
  • 1 Tbsp cider vinegar 15 mL
  • 1/4 tsp dried thyme leaves 1 mL
  • 1/2 cup diced tomato 125 mL
  • 1/2 tsp salt 2 mL

Preparation

Preparation

1 Heat canola oil in a large saucepan over medium-high heat. Immediatley reduce heat to medium, add onions and jalapeno, and coof 3-4 minutes or until beginning to turn golden.

2 Add water; bring to a boil over high heat. Add peas, 1 tsp (5 mL) vinegar, and thyme. Return to a boil.

3 Reduce heat and simmer, covered, 25 minutes or until peas are tender. Remove from heat and add tomato, remaining 2 tsp (10 mL) vinegar, and salt.

Source:

canolainfo.org